Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products
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United States of America Patent
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Oct 4, 2016
Grant Date -
Nov 17, 2005
app pub date -
May 12, 2005
filing date -
Apr 5, 2002
priority date (Note) -
Granted
status (Latency Note)
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Abstract
The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in the bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, which comprises at least one intermediate thermostable and/or thermostable serine protease.
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